Fast and Non-Destructive Profiling of Commercial Coffee Aroma under Three Conditions (Beans, Powder, and Brews) Using GC-IMS.

Chen, Yanping; Chen, He; Cui, Dandan; Fang, Xiaolei; Gao, Jie; Liu, Yuan

Chen, Yanping; Chen, He; Cui, Dandan; Fang, Xiaolei; Gao, Jie; Liu, Yuan.

Afiliação

Chen Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Chen H; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Cui D; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Fang X; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Gao J; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Liu Y; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Molecules ; 27(19)2022 Sep 23.

Article em En | MEDLINE | ID: mdl-36234799

Assuntos

Odorantes; Compostos Orgânicos Voláteis; Aldeídos/análise; Café/química; Furanos/análise; Cromatografia Gasosa-Espectrometria de Massas/métodos; Espectrometria de Mobilidade Iônica/métodos; Cetonas/análise; Odorantes/análise; Pós; Compostos Orgânicos Voláteis/análise

Palavras-chave

E-nose; GC-IMS; coffee; volatile organic components

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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